| CODE | FEH3014 | |||||||||
| TITLE | Principles of Health Promotion and Public Health Nutrition | |||||||||
| UM LEVEL | 03 - Years 2, 3, 4 in Modular Undergraduate Course | |||||||||
| MQF LEVEL | 6 | |||||||||
| ECTS CREDITS | 4 | |||||||||
| DEPARTMENT | Food Sciences and Nutrition | |||||||||
| DESCRIPTION | The study-unit will consolidate the students knowledge of the fundamental principles of public health nutrition and health promotion as a process designed to enable people to increase control over, and to improve, their health. The policy used for social and environmental interventions will be critically discussed. The student will further discuss and appraise the fact that that Health promotion strategies are not limited by specific health issues or specific set of behaviours and are very often dynamic in nature. Hence the principles and strategies for health promotion that apply to a variety of population groups, taking risk factors, diseases, and various settings into consideration, have to be flexible enough to accommodate the needs of the specific cohorts who benefit from such interventions. This study-unit will further discuss these principles, with a more experienced student, with a slant favouring the influence of food for health. This study-unit will consolidate the students' knowledge in the principles of Health Promotion and Nutrition. Study-unit Aims: This study-unit was designed primarily to consolidate information needed for planning and execution of nutrition interventions in non-clinical settings. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Learn various definitions relating to Health and determinants of health, Health Promotion and Pubic Health Nutrition; - Gain the ability to evaluate approaches and strategies related to Health Promotion and Public Health Nutrition and various models available; - Understand the different settings applicable to Health Promotion; - Gain awareness on food security, health equality and equity; and - Gain knowledge on different existing campaigns. 2. Skills: By the end of the study-unit the student will be able to: - Network, discuss and appraise current practices and plan for future needs; - Develop, launch and evaluate for success different approaches, interventions and strategies relating to health promotion; - Use acquired knowledge and evidence based research to compile information needed to deliver, plan, draft and review different guides and guidelines; - Apply health promotion principles to meet the dietary needs and expectations of specific population groups; and - Promote health in educational and marketing messages and campaigns. Main Text/s and any supplementary readings: Main Texts: . - Green J, Tones K, Cross R, Wooddall J, (2015) 3rd edition Health Promotion: Planning and Strategies. Supplementary Readings: - Brown, J. (2007). Nutrition through the life cycle Wadsworth. - Bartholomew LK, Parcel GS, Kok G and Gottlieb NH (2006). Planning Health Promotion programs. - Edelman CL and Kendle CL. (2010). Health Promotion throughout the Lifespan. |
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| STUDY-UNIT TYPE | Lecture, Independent Study and Group Learning | |||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Claire Copperstone |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2023/4. It may be subject to change in subsequent years. |
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